Creamy Sun-Dried Tomato Spaghetti with Toasted Almonds and Parmesan

If you’re a pasta lover looking for a hearty, satisfying meal that comes together in no time, this creamy sun-dried tomato spaghetti is for you. Al dente spaghetti is tossed in a rich, tangy sauce made with sun-dried tomatoes, cream cheese and a touch of veggie stock, then finished with juicy grape tomatoes and fresh basil.

What really sets this dish apart is the crunchy topping: toasted almonds and a generous sprinkle of Parmesan cheese. Each bite offers a perfect balance of creamy, tangy and nutty flavors. It’s a simple, vegetarian-friendly dinner that feels indulgent but is surprisingly quick to make.

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Ingredients

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.5 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop the sun-dried tomatoes. Peel and mince or grate the garlic. Halve the grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt and pepper. Pick the basil leaves from the stems; roughly chop the leaves.
2. Once the water is boiling, add the spaghetti to the pot. Cook until al dente, 9-11 minutes. Reserve ⅓ cup of the pasta cooking water (½ cup for 4 servings), then drain the pasta.
3. While the spaghetti cooks, heat a large, dry pan over medium-high heat. Add the almonds and cook, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off the heat; transfer the almonds to a second small bowl. Wipe out the pan.
4. Heat 1 tablespoon butter and a drizzle of olive oil in the same pan over medium heat. Add the sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. Stir in the stock concentrate and ⅓ cup plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce the heat to low and whisk in the cream cheese until fully incorporated.
5. Stir the grape tomatoes into the sauce. Add the spaghetti, 1 tablespoon butter (2 tablespoons for 4 servings) and half of the Parmesan (save the rest for serving); toss to combine. (TIP: If needed, stir in the reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce.) Stir in half of the basil and season with salt and pepper. Turn off the heat.
6. Divide the pasta between bowls. Top with the almonds, remaining Parmesan and remaining basil. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

How do I make this dish vegan?

Replace butter with olive oil, cream cheese with a vegan alternative and omit Parmesan or use a vegan Parmesan substitute.

Can I add protein to this recipe?

Absolutely. Grilled chicken, shrimp or sautéed mushrooms would be great additions. Cook separately and toss in at the end.